Wow. I love this new recipe and have made it three times in the last two weeks. I thought it would be worth sharing with all of you too! This recipe came from Vegan Planet (one of my favourite cookbooks that I thought lost until I found it on my mother’s bookshelf… hmmm…) but I’ve tweaked it as usual.

Thai Peanut Burgers

Tortillas (I’ve also wrapped the burgers in whole romaine lettuce leaves instead of tortillas)

You can’t beat homemade tortillas. After you make these you’ll never want to store bought again!

  • 3 cups All Purpose Flour
  • 1 cup Whole Wheat Flour
  • 2 tsp Sugar
  • 3 tsp Baking Powder
  • 2 tsp Salt
  • 10 tbsp (150 ml) Lard or Unsalted Butter (lard is better)
  • 1 1/2 cup Hot Water
  1. In a large bowl mix together flours, sugar, baking powder and salt.
  2. With a pastry cutter, cut in lard or butter until pea sized balls form.
  3. Slowly add hot water while mixing with wooden spoon. Knead with hands for a couple minutes when dough is stiff and hard to mix.
  4. Shape into a ball and put in a bowl covered and let rest 1 hour.
  5. Pinch off a bit bigger than golf ball sized balls of dough and roll in hands.
  6. Lightly sprinkle flour on counter and roll out ball of dough, flipping over and rolling again until you have a thin circle. You can put these aside with sprinkled flour or parchment stacked in between but I usually cook and roll out at the same time.
  7. Heat an oiled cast iron pan over medium heat. Turn tortillas when you see bubbles form underneath and finish the second side when it’s golden.

Whole Wheat Tortillas

Spicy Peanut Sauce

  • 1/2 cup Peanut Butter
  • 1 tbsp Garlic
  • 1/4 cup Tamari
  • 1/4 cup Water or more if needed
  • 1 tbsp Rice Vinegar
  • 1 tsp Garlic Chili Paste
  • 1 tsp Demerara Sugar
  • 2 tbsp Cilantro, chopped

In small food processor (or large one before you make the burgers), combine all and blend. Adjust to taste and add more water if too thick.

Thai Peanut Burgers

Thai Peanut Burgers

  • 3/4-1 Red Onion
  • 1 Red or Green pepper (or try adding broccoli or…)
  • 4 cloves Garlic
  • 4 tsp Ginger
  • 1 cup Unsalted Dry Roasted Peanuts
  • 1 package Extra Firm Tofu, cubed (Navy Beans or Pinto Beans work well too)
  • 6 tbsp Peanut Butter
  • 4 tbsp Basil or Cilantro, chopped
  • 4 tbsp Tamari
  • 1 tsp Garlic Chili Paste
  • salt
  • Bread Crumbs, ground (I use panko bread crumbs)
  • Romaine Lettuce
  1. Preheat oven to 350’F if baking patties. You could fry them in a pan alternatively.
  2. In food processor process onion, pepper, garlic, ginger and peanuts. Pulse to blend but leave some texture.
  3. Add tofu, peanut butter, basil or cilantro, tamari, chili paste and salt to taste. Pulse until well combined.
  4. Add bread crumbs and continue to process until you reach the desired consistency.
  5. If baking, arrange burgers on lightly oiled baking sheet and bake turning once until browned on both sides about 25-30 min. If frying, form into patties and cook on a hot skillet.

Options to assemble wraps:

  1. Cut burgers into halves or thirds and place them end to end on tortillas. Top with chopped romaine lettuce and drizzle with spicy peanut sauce. Roll up and enjoy.
  2. Stack two whole pieces of romaine lettuce on top of each other. Put a burger on one half and drizzle with spicy peanut sauce. Fold lettuce over on top of burger patty and enjoy!

Thai Peanut Burger Wraps and Whole Wheat TortillasThai Peanut Burger Wraps and Whole Wheat Tortillas

Tagged with →  

13 Responses to Thai Peanut Burger Wraps and Whole Wheat Tortillas

  1. paxye says:

    i made these yesterday and they were amazing… today I took my leftovers and made fresh spring rolls with cabbage, carrots and the sauce in them… omg they were delicious!!

  2. MamaShift says:

    Oh my! These looks yummy. I wonder if it would work with raw peanuts. I’ve heard some not-so-good news on roasted peanuts. Have you?

  3. Annie says:

    Oh no! I haven’t! What’s not good about them? All I know about peanuts is that they have a natural fungus on them (?) which can cause problems but it’s also a part of what makes them good for a person? Or is it that some processing makes them unhealthy in another way? Okay, maybe I should google this before I post! Ha.

    Anyway, I use raw peanuts sometimes because it’s all I have on hand. It works just fine so…

  4. Annie says:

    Oh my goodness — you’re making me want to feed the kids peanuts tomorrow morning, first thing to see how they do!! (we’re delaying introduction until 3+) but this recipe makes me want to cook with peanuts again SOOOOOOOO BAD!! I’m dying to try this – and I’m not even hungry! haha.

    I’ve replaced all peanut butter in recipes with tahini — and I LOVE the results — and I’m sure i’d like it here too — but it just wouldn’t be the same!

    thanks for sharing!
    (I came accross your blog following a comment you made on the beauty that moves blog) and I’ll be back to read more when I have an extra minute or two!

  5. Amanda says:

    Annie – have you frozen these tortillas with success? I’d love to make a double/triple batch and freeze for later.

  6. Amy says:

    Just tried this recipe and love it! Now I don’t have to put up with the Old El Paso tortillas, which are the only brand I can get down here in New Zealand. Thanks for opening up a new door for me!

  7. Annie says:

    I’m so happy to hear, Amy! I like them too! Btw, I’ve been really enjoying your blog.

  8. These recipes look delicious! What quantity of beans would you recommend using in place of the tofu in the burgers? I’m thinking one can (I believe a can of beans is about 15-16 oz.), rinsed, but I’m not sure and would love to know your thoughts. Thanks!

  9. Annie says:

    Hi Lindsay, I think a cans worth would work great instead of a package of tofu! I hope you like this recipe. It’s a favourite of ours!

  10. debbie says:

    Hey Annie – I tried this all today – loved the tortillas and i loved the flavor of the burgers, but i didn’t get the consistency right – they were really wet, and hard to “pat” into patties…i actually got creative and lined my muffin tins with breadcrumbs and plopped it in and topped it with breadcrumbs – that seemed to work all right, but any thoughts about what i might have gotten wrong???? so yummy…

  11. Annie says:

    Debbie- I’ve updated this recipe. I made this meal so many times but hadn’t got around to sharing what I do to make it turn out better. I made them today and paid close attention to what I did and shared it above. I’m glad they tasted good so maybe you’ll be willing to try them again with the consistency being better!


  12. Guy Meloche says:

    Wow thanks for sharing it looks very delicious ! :)

  13. Annie says:

    Thank you, Guy!

Leave a Reply

Your email address will not be published. Required fields are marked *